I try to write in the first person - the first person not of a journalist but of a carnivore, an eater, a gardener, someone trying to figure out what to feed his family.

The issue of snacking is complicated. In principle, "grazing" is probably a good idea. It would even out the insulin spikes and things like that from eating large meals. The problem is it makes it harder for people to control the amount they're eating.

America ships tons of sugar cookies to Denmark and Denmark ships tons of sugar cookies to America. Wouldn't it be more efficient just to swap recipes?

Eating is a political act.

Now that I know how supermarket meat is made, I regard eating it as a somewhat risky proposition. I know how those animals live and what's on their hides when they go to slaughter, so I don't buy industrial meat.

If you care about the animals, actually, organic might not be the best answer because now we have organic feedlots, organic factory farms. If you care about the environment - pesticides, especially - organic is the answer.

If we address frankly what is evoked by cheese, I think it becomes clear why so little is said. So what does cheese evoke? Damp dark cellars, molds, mildews and mushrooms galore, dirty laundry and high school locker rooms, digestive processes and visceral fermentations, he-goats which do not remind of Chanel ... In sum, cheese reminds of dubious, even unsavory places, both in nature and in our own organisms. And yet we love it.